KIMCHI Egg Roll Recipe:
-Egg Roll Wraps
-16 Fl oz. Kimchi (drained & chopped)
-Canola Oil
-Egg Wash

Place 2 wraps on a flat surface. Place Kimchi in the center of wraps. Brush corners of the wraps with egg wash. Fold one corner of wrap over Kimchi and fold the two side ends over Kimchi and the fold last wrap edge over to complete roll. (Repeat for other rolls.) (NOTE: Freeze rolls for 3 hours.) In a large pot, preheat oil to 350°-360°degrees. Safley drop rolls in oil and fry until golden brown. Remove from oil and place rolls on paper towel. Plate with duck sauce & serve. Enjoy! (NOTE: Makes about 6 rolls.)

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